Saturday, August 16, 2008

12. Common or Highbush Blackberry

From Jamberry, by Bruce Degen, one of M.'s favorites, and probably his favorite four pages of the whole thing (the train).

These blackberries (Rubus allegheniesnsis (argutus)) were much sweeter than the ones I bought at the organic farm stand two days ago. I need to figure out what to do with those--they are too tart to eat. Now, blackberry jam, blackberry vinegar, or blackberry wine? Though I have to say I had a lovely black raspberry margarita tonight, and could see what I could do to make a blackberry syrup to add to the tequila next time around.

Blackberries are another one of those historical cure-alls, especially for boils, blackheads, rheumatism, and "piles." Now what made people in olden times get those last ailments so often--did they really sit around more than we do in front of our computers, or is it just that their seat options weren't as cushy? Inquiring minds don't really want to know.

I recommend Blackberry Schnapps, a specialty in our family. Put the berries into a bottle, about 1/2 or 2/3 of the bottle, add a good layer of sugar and fill up with rum. Let it sit in the sunshine for about a month and then wait another few month and voila - delicious! I drank all mine, otherwise I would come over and let you taste it.

Oooh, I just found a blackberry schnapps recipe that uses vodka (which I just happen to have on hand), but I will add sugar like you suggest, Barb, because these were so tart. Attempting to add link:here.

About the 100 Species Challenge

Learn to identify one hundred species of flora within walking distance of your home! scsours began this challenge in July of 2008, and I was eager to hop on the bandwagon about a month later. I've remembered much and learned even more. It's been a fun but slow process. Spring has finally arrived here in Massachusetts, and I will hopefully be posting often soon.